A dish common to most households in the winter season. Understated and not as talked about as its accompaniment – saag, Makki di roti is a bread that is full of flavours and textures and can be a meal in itself.
‘Kadaloram’ at ITC Maratha, Mumbai
A few nights back, Chef Praveen Anand of ITC Hotels took a few of us on a culinary tour of Jaffna, Kayalpatnam and Pondicherry at the Kadaloram festival being held in ITC Hotel, The Maratha, Mumbai. Kadaloram means “of the coast” and the festival focuses on these three regions of the Tamil Nadu coast and of Jaffna from northern Sri…
Tomato Soup with a Dollop of Butter: Food Tripping with Indian Railways
Shouvik Das writes an ode to the Indian Railways — the world’s most romantic mode of travel. I have always been a romantic when it comes to train travel. While my profession has forced me into becoming a frequent air traveller, I often take time out to book myself a long-distance train ride whenever I am…
Recipe: Slow Cooked Maah Di Daal
‘Its creamy. Its rich. Its delicious’ – that’s how I’d pitch a tagline for maah di dal, if I was ever asked to. A dish that requires immense amount of patience and love for cooking, this is one recipe which is truly special to me. I first learnt to make this dal when I was…
ITC’s Motichoor Mixing – a Luxurious Take on Grand Old Indian Festivities
On Saturday, October 27, I was invited by ITC Maratha in Mumbai for a very unique ceremony of “motichoor mixing”. The concept intrigued me, as it had never been heard of before and I wondered what awaited me at the hotel. Since the moment I had received the invitation, I kept wondering what would make…
Epaar Bangla, Opaar Bangla: The story Of The Grand Old Bengali Cuisine
Just in time for Pujo, Mustard, a new Bengali-French restaurant in Mumbai, is playing matchmaker by bringing contemporary cuisine from Bangladesh to our city, with the renowned Dhaka-based culinary expert Nayana Afroz and food historian Pritha Sen locking ladles.
Recipe: Water Chestnut Stir Fry
On the onset of winter (or the lack of it), you’ll find that the streets are filled with vendors who are selling fresh water chestnuts (singhaada). An aquatic vegetable, these grow in marshy lands and are popular in the Asian continent. Here’s the nutrient count of water chestnuts: Calories: 97 Fat: 0.1 grams Carbs: 23.9 grams Fiber: 3 grams…
“Signore, Una Pizza Per Favore” : An Ode To Pizza
An ode to pizza, a dish that never leaves you through the great joys and greater heartbreaks. For the better part of my childhood, spent in the Dehradun of the ‘90s, I thought pizza was something only my mother knew how to make! This was back when I was oblivious to the multinational chains,…